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Whiskey sours
Item 1 of 1
These little whiskey sour petit fours from Daniel Clifford are ideal for serving at a dinner party. These are made from American bourbon and lemon juice, making a great sweet-tart treat.
First published in 2015
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Ingredients
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Imperial
- 220g of caster sugar
- 15g of yellow pectin
- 200ml of lemon juice
- 20g of liquid glucose
- 250ml of Jack Daniel's
- 1 tbsp of Angostura bitters
- 2.5g of salt
- caster sugar, for rolling
- peel of half a lemon
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Equipment
- Thermometer
Method
1
Mix the sugar and pectin together in a medium-sized pan. Add the remaining ingredients into the mix, except 100ml of the Jack Daniel's, the caster sugar for finishing and the lemon peel. Place on a low heat until all the ingredients are well-combined and the powders have dissolved
- 2.5g of salt
- 220g of caster sugar
- 15g of yellow pectin
- 200ml of lemon juice
- 20g of liquid glucose
- 1 tbsp of Angostura bitters
- 150ml of Jack Daniel's
2
Increase the heat and cook out the mixture, whisking every few minutes. When the mixture reaches 118°C, add the remaining 100ml of Jack Daniel's and immediately pour the mixture into a 10x19cm container. Reserve in the fridge to chill and set for at least 2 hours, preferably overnight
3
Once the mixture is set, cut it into 1 1/2cm cubes. Then, gently roll the cubes in the remaining caster sugar before serving. Garnish the plate with pieces of lemon peel, if desired
- peel of half a lemon
- caster sugar, for rolling
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